Do you like cha party?

My favourite thermo cookbook is definitely the indian.  Although I have to admit i usually still cook my curries on the stove as I like them to cook for hours and hours and in the meantime I can use the thermo for other things.  But the curry pastes, breads, rices and more are fantastic.
I made chapati and naans yesterday, velvety smooth doughs emerge for thermie, but theres still a bit of work to do from there.
I let both the doughs rest for a few hours and busied myself with gingerbread men, sausage rolls, party pies, honey joys and chocolate crackles, then got to work on the breads. Ive cooked the naans on the bbq before, its fantastically fast and you can get great colouring and lines from the grill, but alas the gas bottle was empty so two by two I dry pan fried them (the photo at the top is from the previous time).

 I portioned out the dough, then let it rest again on the bench, then started stretching them out.  I found a bit of flour helpful, and also would put them into the pan, and then hold them into shape for about a minute otherwise I found they shrunk back a little.  I had the pan on a medium heat the whole time, and used my largest scan pan, the one I love to use for pancakes.
Flip when the colour looks good underneath, and the naan has risen almost by double.  I didnt use any oil at all for this method.  Best eaten fresh but you can wrap them in foil and reheat in the oven.  This was two batches, with a few cumin seeds toasted at the beginning.

The chapatis were fun.  Ive never made them before and didnt really know how to get them so thin, but I came up with this method of spraying a sheet of baking paper, stretching it out by hand until see through, lightly spraying the top and then a little sprinkle of maldon sea salt, and then flipped into a hot pan.  Once in the pan I would press it out a little more until it was see through and allow the pan to grab it a bit for me, this would only take a few seconds and then Id peel off the paper leaving behind the chapati, but did involve burning my finger tips many many times.  Its one of the many rights of passage for a chef though so it doesnt bother me, but you may like to wear a pair of gloves or something.


Only about a minute later id flip it.  The heat was i'd say about a medium high flame i was constantly adjusting it as the pan started to overheat.  You can see the tester one I made, they dont taste of a lot so I rubbed a raw garlic clove on them as they came out of the pan, and then wrapped them in alfoil with a layer of baking paper in between each one, for reheating in the oven later.

So I ask you again my friend, 'do you like cha party?', 'naan, but I love my indian foods...'